On the Cluck Truck, Luca DiSomma makes fried chicken. Although he's a child of the south, this isn't a dish he was raised on. That's because DiSomma was born in Southern Italy and came to the U.S. when he was seven.

DiSomma's first try at a truck was called Guideaux's. It had pasta like he grew up eating in Naples. In New Orleans, fried chicken sells better.

"Who doesn't like fried chicken," DiSomma said.

Birds are the backbone of the Cluck Truck menu. The bone-in fried chicken, marinaded in a secret mix of seasonings and tossed in a dry batter, comes with a biscuit and fries. The wings, fried to order, can be tossed in sauces like barbecue, Buffalo or Creole honey mustard. Daily specials might be fried pickles, pimento stuffed deviled eggs or red beans and rice.

For DiSomma, a furniture maker by trade, the Cluck Truck is not a step towards opening a restaurant. His father runs restaurants, so he knows how tough that can be.

"That lifestyle is just brutal," he said. "It's not conducive to a happy lifestyle in this town, because there is so much to do here."